Air Fryer Roasted Vegetables: 10 Veggies Cooked Just Right

Introduction

An air fryer is one of the best tools you can use for vegetables. Hot air circulating at high temperature creates caramelization on the surface that brings out their natural flavor, and it preserves nutrients far better than boiling. In just 10 to 20 minutes, you get roasted vegetables as good as oven-roasted, with almost no preheat time and less energy used.

In this complete guide, we walk you through cooking 10 popular vegetables perfectly, with temperatures, approximate cook times and recommended seasonings. Whether you want to eat healthier or cook ahead for the week with a little meal prep, these recipes will become your go-tos.

Golden rules for air fryer vegetables

• Cut into even pieces — same-size pieces cook at the same rate.
• Dry your vegetables — moisture keeps them from browning.
• Go easy on the oil — 1 to 2 teaspoons per serving is enough.
• Don't overcrowd the basket — keep a single layer so the air can circulate.
• Shake halfway through — for even browning on all sides.

1. Broccoli

Ingredients

• 10.6 oz (300 g) broccoli, cut into small 1¼- to 1½-inch (3 to 4 cm) florets
• 1 tablespoon olive oil, 2 garlic cloves (minced), salt, pepper, lemon zest

Instructions

1. Wash and dry the broccoli. Toss with the oil, garlic, salt and pepper.
2. Air fry at 375°F (190°C) for 8 to 10 minutes, shaking halfway through.
3. The tips should be lightly golden and crispy, the stems still crisp-tender.

Chef's tips

Air fryer broccoli is a revelation — the tips turn crispy like chips while the stems stay tender. Add the lemon zest after cooking for a fresh finish.

2. Cauliflower

Ingredients

• 14 oz (400 g) cauliflower florets (1¼ in/3 cm), 1 tablespoon olive oil, 1 teaspoon turmeric, ½ teaspoon cumin, salt, pepper

Instructions

1. Toss with the oil and spices.
2. Air fry at 400°F (200°C) for 12 to 15 minutes, shaking halfway through.
3. The edges should be deeply browned and caramelized.

Chef's tips

Roasted cauliflower develops an amazing natural sweetness. For a Buffalo-style version, toss it with hot sauce and melted butter after cooking.

3. Zucchini

Ingredients

• 2 medium zucchini (14 oz/400 g), 1 tablespoon olive oil, 1 teaspoon herbes de Provence, salt, pepper

Instructions

1. Slice into ⅜-inch (1 cm) rounds or half-moons.
2. Salt lightly and let drain on paper towels for 10 minutes.
3. Pat dry, then toss with the oil and herbs.
4. Air fry at 375°F (190°C) for 10 to 12 minutes, shaking halfway through.

Chef's tips

Don't skip the salting step — zucchini holds a lot of water, and that water would keep it from caramelizing.

4. Bell peppers

Ingredients

• 3 bell peppers in different colors (1.1 lb/500 g), 1 tablespoon olive oil, 1 teaspoon sweet paprika, salt, pepper

Instructions

1. Remove the seeds and cut into ¾-inch (2 cm) strips.
2. Toss with the oil, paprika, salt and pepper.
3. Air fry at 375°F (190°C) for 10 to 12 minutes, shaking halfway through.

Chef's tips

Red bell peppers are the sweetest and caramelize best. Mix all three colors for a dish that looks as good as it tastes. Great in fajitas or next to crispy chicken.

5. Brussels sprouts

Ingredients

• 14 oz (400 g) Brussels sprouts, halved lengthwise
• 1 tablespoon olive oil, 2 tablespoons grated Parmesan, 1 garlic clove (minced), salt, pepper

Instructions

1. Trim and halve the sprouts. Toss with the oil, garlic, salt and pepper.
2. Arrange them cut side up in the basket.
3. Air fry at 375°F (190°C) for 12 to 15 minutes.
4. Sprinkle with Parmesan right away.

Chef's tips

Halving them maximizes contact with the hot air and gives you those irresistible caramelized edges. Loose outer leaves turn into crispy chips — don't throw them out.

6. Carrots

Ingredients

• 4 large carrots (14 oz/400 g), 1 tablespoon olive oil, 1 tablespoon honey, ½ teaspoon ground cumin, salt, pepper

Instructions

1. Peel and cut into 2½-inch (6 cm) sticks, ⅜ inch (1 cm) thick, or ¼-inch (0.5 cm) rounds.
2. Toss with the oil, honey, cumin, salt and pepper.
3. Air fry at 350°F (180°C) for 15 to 18 minutes, shaking halfway through.

Chef's tips

Honey caramelizes the carrots and brings out their natural sweetness. Cumin and carrots are a classic pairing in Moroccan cooking.

7. Asparagus

Ingredients

• 1 bunch green asparagus (10.6 oz/300 g), 1 tablespoon olive oil, 1 garlic clove (minced), salt, pepper, shaved Parmesan

Instructions

1. Snap off the woody end of each spear.
2. Toss with the oil, garlic, salt and pepper.
3. Lay the spears crosswise over the slots in the basket so they don't fall through.
4. Air fry at 400°F (200°C) for 6 to 8 minutes.
5. Serve topped with shaved Parmesan.

Chef's tips

Air fryer asparagus is ready in record time. Pick medium-thick spears — thin ones burn, and thick ones stay raw in the center.

8. Mushrooms

Ingredients

• 10.6 oz (300 g) white button mushrooms (or shiitake), 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon fresh thyme, pepper

Instructions

1. Don't rinse the mushrooms — wipe them with a damp cloth.
2. Quarter the large ones and leave the small ones whole.
3. Toss with the oil, soy sauce, thyme and pepper.
4. Air fry at 400°F (200°C) for 8 to 10 minutes, shaking halfway through.

Chef's tips

Mushrooms soak up water like sponges, so never wash them under running water. Soy sauce adds umami and helps them brown.

9. Eggplant

Ingredients

• 2 medium eggplants (1.1 lb/500 g), 2 tablespoons olive oil, 1 teaspoon za'atar, salt, pepper

Instructions

1. Cut into ⅝-inch (1.5 cm) rounds or ¾-inch (2 cm) cubes.
2. Salt and let drain for 20 minutes.
3. Pat dry, then toss with the oil, za'atar and pepper.
4. Air fry at 400°F (200°C) for 12 to 15 minutes, flipping halfway through.

Chef's tips

Eggplant soaks up oil like a sponge, so salting it first is essential to limit how much it absorbs. Za'atar (a blend of thyme, sumac and sesame) is the perfect seasoning for eggplant.

10. Green beans

Ingredients

• 10.6 oz (300 g) fresh green beans (trimmed), 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 garlic clove (minced), 1 teaspoon sesame seeds

Instructions

1. Trim the beans and dry them well.
2. Toss with the sesame oil, soy sauce and garlic.
3. Air fry at 400°F (200°C) for 8 to 10 minutes, shaking halfway through.
4. Sprinkle with sesame seeds.

Chef's tips

Sesame oil and soy sauce give green beans an Asian-inspired seasoning that really lifts them. They should stay slightly crisp, so don't overcook them. Perfect next to chicken satay.

Temperature and time chart

General tips

• Season before cooking — spices cling better to the oil as the vegetables cook.
• Dense vegetables take longer — carrots and Brussels sprouts need more time than zucchini or asparagus.
• Combine vegetables of similar density — match cook times when you mix them.
• Frozen vegetables work too — add 2 to 3 minutes, no thawing needed.

These roasted vegetables are the perfect base for weekly meal prep. Pair them with our fries recipes and chicken recipes for complete meals.

Nutrition facts for your roasted vegetables (per 7 oz/200 g cooked)

5 quick vegetable mixes for the whole week

• Mediterranean mix: zucchini + bell peppers + eggplant + cherry tomatoes. 350°F (180°C), 15 min. Perfect with chicken.
• Cruciferous mix: broccoli + cauliflower + Brussels sprouts. 375°F (190°C), 16 min. Ideal for meal prep.
• Spring mix: asparagus + mushrooms + green beans. 400°F (200°C), 8 min. Delicate and quick.
• Fall mix: carrots + squash + red onions. 350°F (180°C), 20 min. Sweet and savory.
• Asian-style mix: bok choy + edamame + shiitake mushrooms + sesame. 375°F (190°C), 10 min. Finish with a drizzle of soy sauce.